Present trios of chunky salsas, creamy dips and savory sauces in this traditional and attractive black clay serving piece. Guests can sink tortilla chips, vegetables and crusty breads into three different spreads or scoop up spoonfuls of nuts or seeds. Load compartments with sour cream, spicy salsa and guacamole for a taco topping platter or simply fill with scoop-able temptations for an impromptu cocktail hour or as the teaser to a main act.

Both functional and stunning, these clay vessels are compatible with all temperatures of cuisine. The material is ideal for helping keep hot sauces or creams warm and cold salsas or guacamoles cool. You may put your triple salsa dish in the oven or microwave to warm its contents.

Steeped in the traditional, ancient process of creating clay cookware, all La Chamba pieces are handcrafted by local artisans in La Chamba, Colombia, where the origins of the trade can be traced back for centuries. Local clays and meticulous technique are the secrets to these practical, attractive creations, which are smoothed by hand with semiprecious stones until the surface is uniform. A 3-hour firing then takes place and smoke from burning natural materials like saw dust finish off the pieces with their characteristic La Chamba black color.

Care and Handling Tips for La Chamba Cookware

Your La Chamba dish will be serving salsas and guacamoles for many years with proper use and care. Don’t expose to drastic changes in temperature; let the piece adjust to heat or cold slowly. Additionally, avoid placing on cold surfaces if the dish is hot.

La Chamba cookware should always be gently washed by hand with warm water and a mild cleanser. For stubborn food particles, soak briefly. Note that long periods of soaking are not advised.